As I mentioned in the last post, I've been playing around with macadamia nuts and coconut lately and the results have been really yummy! Here are some cookies I made for a baby shower a couple of weeks ago for those of you who requested the recipe, and anyone else who might want to try them too :-).
Macadamia Nut Coconut Chocolate Chunk Cookies
2 cups almond flour (from blanched almonds)
1/2 cup finely chopped macadamia nuts
1/2 cup shredded coconut
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup coconut oil, melted
1 Tbsp vanilla extract
1/4 cup maple syrup
1/4 cup coconut nectar
1/2 cup dark chocolate, chopped into chunks (or chocolate chips)
Mix together all dry ingredients in medium size bowl (except chocolate) and set aside. In larger bowl, combine coconut oil, vanilla, maple syrup and coconut nectar. Add dry ingredients and stir to combine. I like to mix mine with my kitchenaid stand mixer, but can do by hand of course as well. Then stir in chocolate chunks or chips.
On lightly greased or parchment lined cookie sheet, drop Tbsp sized balls and lightly flatten. Bake for 9-12 minutes at 350, then cool and enjoy!
Showing posts with label grain free. Show all posts
Showing posts with label grain free. Show all posts
Saturday, May 19, 2012
Fun with Macadamia Nuts and Coconut!
I've cooked a couple of things lately with both macadamia nuts and coconut that have been really yummy. The first were cookies with chocolate chunks for a friends baby blessing a couple weeks ago. Then tonight I made Macadamia Coconut Crusted Mahi Mahi with Mango Salsa for dinner which turned out delicious! Here is the Mahi Mahi and Salsa recipe...I'll post the cookies next :-)
Macadamia Coconut Crusted Mahi Mahi
2 lb Mahi Mahi filets
2 cups Macadamia Nuts
1 1/2 cups Shredded Coconut
1/2 tsp ginger powder
1/2 tsp fresh ground black pepper
1 tsp sea salt
3 egg whites, beaten until frothy with pinch of salt
3/4 cup Arrowroot Powder/Starch/Flour
Coconut Oil or Butter (to grease baking sheet)
Preheat oven to 425. Rinse fish and pat dry. Pulse macadamia nuts and coconut in food processor with ginger, salt and pepper until nuts are finely ground, about 30 seconds (be careful not to do too long as it will start to stick together and turn into macadamia nut butter!) . Beat 3 egg whites in bowl with a pinch of salt until frothy. In 3 separate, shallow pans place arrowroot powder, egg whites and macadamia/coconut mixture. Dredge each piece of fish first with a light coating of arrowroot, then dip in egg whites, and next in nut mixture. Lightly press nut mixture on to each piece of fish and set aside until all pieces are done.
Liberally grease a cookie sheet with butter or coconut oil and bake 15 - 20 minutes, turning over about 1/2 way through so both sides get brown and crispy. (If you want to take the time and enjoy your food nice and crispy, you could alternately pan fry for a few minutes on each side until browned, then finish in oven for 8-10 minutes...I didn't do this tonight though as I made 4 pounds of fish!). Serve hot topped with Mango Salsa.
Mango Salsa
2 Mangos, diced
Juice of one Lime
1/2 cup finely chopped red onion
2-4 Tbsp chopped cilantro (stems and leaves)
2 tsp olive oil
1 tsp honey
Dash of cayenne (or 1/2 minced and seeded jalapeno or serrano chile)
Salt and Pepper to taste
In medium sized bowl, mix together red onion with lime juice, olive oil, honey and spices. Add diced mango and chopped cilantro, stir together, then chill for 1 hour before serving.
Macadamia Coconut Crusted Mahi Mahi
2 lb Mahi Mahi filets
2 cups Macadamia Nuts
1 1/2 cups Shredded Coconut
1/2 tsp ginger powder
1/2 tsp fresh ground black pepper
1 tsp sea salt
3 egg whites, beaten until frothy with pinch of salt
3/4 cup Arrowroot Powder/Starch/Flour
Coconut Oil or Butter (to grease baking sheet)
Preheat oven to 425. Rinse fish and pat dry. Pulse macadamia nuts and coconut in food processor with ginger, salt and pepper until nuts are finely ground, about 30 seconds (be careful not to do too long as it will start to stick together and turn into macadamia nut butter!) . Beat 3 egg whites in bowl with a pinch of salt until frothy. In 3 separate, shallow pans place arrowroot powder, egg whites and macadamia/coconut mixture. Dredge each piece of fish first with a light coating of arrowroot, then dip in egg whites, and next in nut mixture. Lightly press nut mixture on to each piece of fish and set aside until all pieces are done.
Liberally grease a cookie sheet with butter or coconut oil and bake 15 - 20 minutes, turning over about 1/2 way through so both sides get brown and crispy. (If you want to take the time and enjoy your food nice and crispy, you could alternately pan fry for a few minutes on each side until browned, then finish in oven for 8-10 minutes...I didn't do this tonight though as I made 4 pounds of fish!). Serve hot topped with Mango Salsa.
Mango Salsa
2 Mangos, diced
Juice of one Lime
1/2 cup finely chopped red onion
2-4 Tbsp chopped cilantro (stems and leaves)
2 tsp olive oil
1 tsp honey
Dash of cayenne (or 1/2 minced and seeded jalapeno or serrano chile)
Salt and Pepper to taste
In medium sized bowl, mix together red onion with lime juice, olive oil, honey and spices. Add diced mango and chopped cilantro, stir together, then chill for 1 hour before serving.
Sunday, January 29, 2012
The Best Primal Chocolate Chip Cookies
So apparently, it is my day for posting recipes. One of these days I might get around to actually writing about life, but for now, recipes will have to do! Have been enjoying cooking and playing around with making some of our traditional favorites but without grains, beans/legumes, refined sugars and pretty much any and all processed food. Chocolate chip cookies have always been one of my very favorite baked treats, and after trying and modifying quite a few recipes have finally stopped searching. For now at least...
This recipe was adapted from Elana's Pantry Gluten Free / Dairy Free Chocolate Chip Cookies.
Primal Chocolate Chip Cookies (Vegan, Dairy Free & Gluten/Grain Free)
2 1/2 cups almond flour (from blanched almonds)*
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup melted coconut oil
1 Tbsp pure vanilla extract
1/4 cup maple syrup
1/4 cup coconut nectar/sap
1 cup dark chocolate chips (Enjoy Life, Sunspire 65%, etc.)
Preheat oven to 350. Combine almond flour, sea salt and baking soda in a large bowl. Melt coconut oil and combine with vanilla, maple syrup and coconut nectar. Stir wet ingredients into dry mixture. Once well mixed, stir in chocolate chips.
Press Tablespoon sized balls onto parchment lined baking sheet (or lightly grease with coconut oil if parchment paper not available). Bake for 10 - 12 minutes, then cool and serve!
* I use Bob's Red Mill almond flour even though Elana says it does not work properly and prefers a couple other brands. It is the only one available here locally and sells at our Tacoma Food Co-op for $4.99 / lb. I have found that it works better if not bought in bulk as it has settled into the package and measures more correctly in most recipes. But if I lightly pack it into measuring cups then most of the time it works out just fine! Too little "flour" (or too much coconut oil) and the cookies will spread out and be crispy. I actually make them on purpose this way sometime, but they're not quite as pretty. Too much "flour" and they won't spread out at all and the insides will stay gooey unless you overcook them.
This recipe was adapted from Elana's Pantry Gluten Free / Dairy Free Chocolate Chip Cookies.
Primal Chocolate Chip Cookies (Vegan, Dairy Free & Gluten/Grain Free)
2 1/2 cups almond flour (from blanched almonds)*
1/2 tsp sea salt
1/2 tsp baking soda
1/2 cup melted coconut oil
1 Tbsp pure vanilla extract
1/4 cup maple syrup
1/4 cup coconut nectar/sap
1 cup dark chocolate chips (Enjoy Life, Sunspire 65%, etc.)
Preheat oven to 350. Combine almond flour, sea salt and baking soda in a large bowl. Melt coconut oil and combine with vanilla, maple syrup and coconut nectar. Stir wet ingredients into dry mixture. Once well mixed, stir in chocolate chips.
Press Tablespoon sized balls onto parchment lined baking sheet (or lightly grease with coconut oil if parchment paper not available). Bake for 10 - 12 minutes, then cool and serve!
* I use Bob's Red Mill almond flour even though Elana says it does not work properly and prefers a couple other brands. It is the only one available here locally and sells at our Tacoma Food Co-op for $4.99 / lb. I have found that it works better if not bought in bulk as it has settled into the package and measures more correctly in most recipes. But if I lightly pack it into measuring cups then most of the time it works out just fine! Too little "flour" (or too much coconut oil) and the cookies will spread out and be crispy. I actually make them on purpose this way sometime, but they're not quite as pretty. Too much "flour" and they won't spread out at all and the insides will stay gooey unless you overcook them.
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